You are here: Home » Recipes » Lasagna with Cheddar Cheese Lasagna with Cheddar Cheese Kitchen Tested Yield 10 to 12 servings Prep 25 mins Cook 105 mins Cheddar lends this lasagna an interesting change-up. Mark Boughton Photography / styling by Teresa Blackburn PrintEmail Ingredients Meat Sauce:1 pound lean ground beef1/2 pound Italian sausage1 cup chopped onion1 tablespoon minced garlic1 cup dry white wine2 tablespoons tomato paste2 tablespoons chopped fresh parsley1/2 teaspoon crushed red pepper1 can (15-ounce) crushed tomatoes in puréeBéchamel Sauce:1/4 cup butter1/4 cup all purpose flour1/2 teaspoon salt1/4 teaspoon pepper1/4 teaspoon ground nutmeg3 cups 2% reduced-fat milk12 sheets no-boil lasagna noodles3 cups shredded aged Cheddar cheese Instructions To prepare meat sauce, brown beef and sausage in a large skillet over medium-high heat about 10 minutes, breaking into small pieces. Spoon out most of the fat. Reduce heat to medium. Add onion and garlic; saute 5 minutes. Add wine; bring to a boil. Reduce heat and cook, stirring occasionally, until wine is nearly evaporated. Stir in tomato paste, chives, parsley and crushed red pepper. Stir in crushed tomatoes. Bring to a simmer; reduce heat. Simmer until sauce thickens, 10 to 15 minutes. To prepare béchamel sauce, melt butter in a medium saucepan over medium heat. Whisk in flour, salt, pepper and nutmeg. Cook and stir for 1 minute. Gradually whisk in milk. Cook and stir with whisk until thick and bubbly, about 10 minutes. Cool 10 minutes. Preheat oven to 400F. Spread 3/4 cup meat sauce in bottom of a 13-by-9-inch baking pan. Place 4 sheets of lasagna crosswise in pan over sauce, overlapping slightly. (The sheets will not reach all the way across the pan, but they will expand as they bake.) Top with one-third of the meat sauce (spreading evenly to cover noodles) and then one-third of the bechamel sauce. Top with one-third of the cheese. Repeat layers (starting with noodles) twice. Bake, uncovered, 35 to 40 minutes, covering loosely with foil during the last 10 minutes if top browns too much. Let stand 15 minutes before cutting. VARIATIONS: French-Style Lasagna: Substitute Comté (French Gruyère) cheese for the Cheddar. Substitute 1 tablespoon crushed dried rosemary for the parsley. Use ground pork instead of the Italian sausage. Italian-Style Lasagna: Substitute Parmigiano Reggiano for the Cheddar cheese. Substitute 2 teaspoons dried basil and 2 teaspoons dried oregano for the parsley. Recipe by Wini Moranville. For a complete menu featuring Lasagna with Cheddar Cheese, along with 11 more simple menus for year round entertaining, check out our Supper Club Menus Recipe App for the iPad on iTunes.